Himmel un Ääd

Name: Himmel un Ääd
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Starchy Potatoes; 150ml Whole Milk, warmed; 50g Butter; 800g Tart Apple, peeled, cored, chopped (about 5 medium; e.g., Boskoop); 50ml Water; 1 1/2 tsp Sugar, to taste; 600g Blood Sausage, German (Flönz/black pudding); cut into 4–8 thick slices; 2 large Onions, thinly sliced; 2 tbsp Clarified Butter, or lard; 1 pinch of Salt; Some Salt; Some Nutmeg, freshly grated; Some Pepper (Black)

Himmel un Ääd (Heaven and Earth) pairs creamy mashed potatoes with sweet-tart apples and rich slices of blood sausage for a comforting, rustic meal. Caramelized onions and a touch of nutmeg lift the flavors, creating a perfect balance of savory, sweet, and earthy notes. Serve it warm for a hearty, old-fashioned dish full of character.

Himmel un Ääd (Heaven and Earth) pairs creamy mashed potatoes with sweet-tart apples and rich slices of blood sausage for a comfor... Show more

Traditional German Recipe

Health Grade

B- · Healthy

Time

50 min

Price

1,06 €

Calories

1050 kcal

nutritious

easy

gluten free

low sodium

Method

Prep everything

Scrub the Starchy Potatoes, then cut them into even chunks so they cook at the same speed. Peel, core, and chop the Tart Apples. Peel and thinly slice the Onion, cut the Blood Sausage into 4–8 thick rounds, and grate the Nutmeg so it is ready for the mash.

Cook potatoes and apples

Put the potatoes in a large pot, cover them with cold water, and add a good pinch of Salt. Bring to a boil, then simmer 18–20 minutes until a knife slips into the biggest piece without resistance. At the same time, cook the apples with Water, Sugar to taste, and a pinch of salt in a second saucepan over medium heat, stirring now and then, until they turn soft and chunky, about 10–12 minutes.

Fry sausage and onions

Heat the Clarified Butter in a large skillet over medium heat. Add the onions and cook 8 minutes, stirring often, until soft and lightly golden. Add the sausage slices in a single layer and fry 2–3 minutes per side until browned and hot through, then finish with a little Pepper.

Mash the potatoes

Drain the potatoes very well and let them steam dry for 1 minute. Return them to the pot, warm the Whole Milk until just steaming, and mash it in with the Butter until creamy and fluffy. Stir in a little nutmeg and season with salt to taste.

Assemble and serve

Spoon the potato mash onto warm plates, add the apple compote alongside, and arrange the sausage with the onions beside or over the top. Finish with another crack of pepper if you like, and serve straight away while everything is hot.